Lemon Butter Seared Scallops Over Parmesan Risotto Recipe
Introduction
This Lemon Butter Scallops Over Parmesan Risotto is a luxurious yet approachable dish perfect for a special dinner or an impressive weeknight meal. The tender scallops paired with creamy, flavorful risotto create a delightful combination that’s sure to please any seafood lover.
Ingredients
- 12-16 jumbo sea scallops (side muscle removed)
- 2 cups mushrooms (cleaned, trimmed, and cut into ½- to 1-inch pieces; shiitake, baby bella, chanterelle, white, or oyster work well)
- 5-6 cups hot chicken broth or vegetable stock
- 1 cup arborio or carnaroli rice
- ½ cup white wine
- ⅓ cup grated Parmesan cheese (freshly grated recommended)
- 1-2 shallots (minced)
- 2-3 garlic cloves (minced)
- 2 tablespoons butter
- 2 tablespoons minced fresh parsley (plus extra for garnish)
- Salt and pepper to taste
- Lemon wedges for serving
- Oil for cooking (such as vegetable or canola oil)
- 2 tablespoons unsalted butter
- Juice of half a lemon (squeezed)
Instructions
- Step 1: Heat 2 tablespoons butter in a non-stick pan over medium heat. Add minced shallots and garlic, cooking gently until softened, about 1-2 minutes. Add mushrooms and cook for another 1-2 minutes until tender.
- Step 2: Stir in the rice and cook for 1 minute to toast slightly. Pour in the white wine and simmer until mostly absorbed, about 1 minute.
- Step 3: Add hot chicken broth ½ cup at a time, stirring frequently. Allow the rice to absorb about two-thirds of the liquid before adding more. Continue this process until the rice is soft and creamy, about 20 minutes.
- Step 4: Season generously with salt and pepper. Stir in the grated Parmesan cheese and 2 tablespoons chopped fresh parsley. Transfer the risotto to serving bowls when ready.
- Step 5: Rinse scallops under cool water and remove side muscles if present. Pat them very dry with paper towels. Season all over with salt and pepper.
- Step 6: Heat oil in a 12-inch skillet over high heat until smoking. Arrange scallops around the pan’s perimeter if possible and sear without moving for 2 minutes per side, until a golden crust forms.
- Step 7: Remove scallops from skillet and set aside. Remove skillet from heat and let cool for 2 minutes. Optionally, wipe skillet clean.
- Step 8: Add 2 tablespoons unsalted butter, lemon juice, and fresh parsley to the skillet. Stir occasionally and heat gently until butter melts completely. Return scallops to the pan on low heat, spooning butter sauce over them, and cook for an additional 30-90 seconds.
- Step 9: Serve scallops over the Parmesan risotto. Drizzle with extra lemon butter sauce and garnish with fresh parsley and lemon wedges. Serve immediately.
Tips & Variations
- For best results, make sure scallops are as dry as possible before searing to achieve a perfect golden crust.
- Use homemade or high-quality chicken broth for a richer risotto flavor, or substitute vegetable stock for a vegetarian option (omit scallops if vegan).
- Feel free to experiment with different mushroom varieties for varied earthiness and texture.
- Add a splash of cream to the risotto at the end for extra richness if desired.
Storage
Store leftover risotto and scallops separately in airtight containers in the refrigerator for up to 2 days. Reheat risotto gently on the stove with a splash of broth or water to loosen the texture. Reheat scallops briefly in a hot pan with a bit of butter, but avoid overcooking to keep them tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used, but be sure to thaw them completely and pat dry before cooking to achieve the best sear and avoid excess moisture.
What if I don’t have arborio rice for the risotto?
Arborio or carnaroli rice is preferred for its creamy texture, but you can substitute other short-grain rice varieties. The texture may vary slightly, and cooking time might differ.
PrintLemon Butter Seared Scallops Over Parmesan Risotto Recipe
This elegant Lemon Butter Scallops Over Parmesan Risotto recipe combines succulent seared jumbo sea scallops with a creamy, flavorful risotto infused with mushrooms, white wine, and fresh herbs. Finished with a bright lemon butter sauce, this dish makes for a perfect sophisticated yet approachable dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Risotto
- 2 cups mushrooms (cleaned, trimmed, and cut into 1/2- to 1-inch pieces; shiitake, baby bella, chanterelle, white, or oyster varieties recommended)
- 5–6 cups hot chicken broth or vegetable stock
- 1 cup arborio or carnaroli rice
- 1/2 cup white wine
- 1/3 cup freshly grated parmesan cheese
- 1–2 shallots, minced
- 2–3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons minced fresh parsley (plus extra for garnish)
- Salt and pepper to taste
Scallops and Sauce
- 12–16 jumbo sea scallops (side muscle removed)
- Oil for cooking (such as vegetable or canola oil)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, minced
- Juice of half a lemon
- Lemon wedges for serving
- Salt and pepper to taste
Instructions
- Prepare the Risotto: Heat 2 tablespoons butter in a non-stick pan over medium heat. Add minced shallots and garlic, and simmer for 1-2 minutes until softened. Stir in the mushrooms and cook an additional 1-2 minutes until slightly tender.
- Add Rice and Wine: Add the arborio or carnaroli rice to the pan and stir for 1 minute to toast the grains lightly. Pour in the white wine and let it simmer for about 1 minute until mostly absorbed.
- Cook the Risotto: Begin adding hot chicken broth to the rice mixture, 1/2 cup at a time. Stir continuously and allow the rice to absorb about two-thirds of the broth before adding more. Repeat this process until the rice is soft and creamy, approximately 20 minutes total.
- Finish Risotto: Season generously with salt and pepper. Stir in the freshly grated Parmesan cheese and 2 tablespoons of minced fresh parsley. Remove from heat, divide the risotto into serving bowls, and keep warm until ready to serve.
- Prepare the Scallops: Rinse scallops under cool water and remove the side muscle if present. Pat them very dry with paper towels. Season all over with salt and pepper. Set aside minced garlic and parsley for the sauce.
- Sear the Scallops: Heat oil in a 12-inch cast iron skillet over high heat until smoking. Carefully arrange scallops in the pan, preferably around the perimeter where it is hottest. Sear undisturbed for 2 minutes per side until a golden crust forms.
- Make Lemon Butter Sauce: Remove scallops from the skillet and set aside. Remove skillet from heat and let it cool for 2 minutes. Optionally wipe pan clean. Return skillet to low heat and add 2 tablespoons butter, minced garlic, lemon juice from half a lemon, and fresh parsley. Stir occasionally until butter melts and sauce forms.
- Finish Cooking Scallops: Return scallops to the skillet on low heat and cook for an additional 30-90 seconds, spooning the lemon butter sauce over them frequently to coat and warm through.
- Serve: Divide scallops over the bowls of risotto. Drizzle with extra lemon butter sauce from the skillet, garnish with additional fresh parsley, and serve immediately with lemon wedges on the side.
Notes
- Ensure scallops are very dry before searing to get a good crust.
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Arborio and Carnaroli rice are preferred for creamy risotto texture.
- Be patient when adding broth to the risotto; stirring helps release starches for creaminess.
- The lemon butter sauce can be adjusted with more or less lemon juice depending on your taste.
- If you prefer a vegetarian version, substitute chicken broth with vegetable stock and omit scallops.
- Handle scallops gently to avoid breaking their delicate texture.
Keywords: Lemon Butter Scallops, Parmesan Risotto, Seafood Risotto, Seared Scallops, Italian Dinner, Elegant Dinner Recipe
